In May 2014 Elizabeth Dunn wrote a piece for the Wall Street Journal about miso’s special witchcraft—its uncanny ability to deepen and expand the flavors in almost anything it touches, including sweets. Her focus was on miso combined with chocolate, caramel and vanilla. She also observed that miso, as a natural preservative, has the added benefit of giving sweets an extra-long shelf life.
I hadn’t thought about the possibility of using miso as a secret weapon to amp up buttery deliciousness. However, it works in just this way when incorporated into chocolate chip cookies, as well as in caramel sauce.